I came up with this one chilly Saturday morning. while baking, it smells fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 9 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ cups plain low-fat yogurt
- 3 cloves garlic, mashed to a paste
- 1 tablespoon lemon juice
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 (4 pound) whole chicken, split lengthwise
- cherry wood chips
Instructions
- Combine yogurt, garlic, lemon juice, pepper, salt, paprika, and cumin in an extra-large zip-top bag. Add chicken halves, making sure they are completely coated. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 8 hours.
- Thirty minutes before cooking, soak the wood chips in water. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle the soaked wood chips directly over the hot coals. Remove chicken from the marinade and shake off excess. Place chicken, skin-side down, on the hot side of the preheated grill. Discard the remaining marinade.
- Cook chicken until grill marks form, about 4 minutes. Flip and transfer to the cooler side of the grill. Cover and cook, occasionally rotating 180 degrees, until an instant-read thermometer inserted in the thickest part of the thigh reads 175 degrees F (79 degrees C), about 45 minutes.
- Transfer chicken to a cutting board and let rest for 10 minutes. Remove and discard skin. Pick all meat from the bones and shred it using 2 forks.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 293 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |